MOORISH PORK KEBABS
We can all stand a little Moorish in our lives. ;-) The original recipe would have been made from lamb or goat. Upon driving the Moors out of Spain in 1492, the free peoples of Spain wanted to reinforce their independence by celebrating the thing their previous overlords forbid, eating pork. It's no coincidence that Spaniards love pork to this day as it is a direct response to their turmoiled past. If you must, use lamb or chicken.
Provided by gailanng
Categories Pork
Time 6h10m
Yield 4 skewers
Number Of Ingredients 14
Steps:
- In a large mixing bowl, stir together the first 12 ingredients (cumin through lemon juice) Cover and refrigerate 4-6 hours.
- Prepare a medium-hot fire in the grill. Thread pork on the soaked skewers.
- Grill directly over the heat, turning kebabs as necessary, until meat is browned and cooked through.
- Remove to a platter and if desired, sprinkle with cilantro.
Nutrition Facts : Calories 340.4, Fat 27.6, SaturatedFat 8.1, Cholesterol 80.5, Sodium 367.5, Carbohydrate 2.6, Fiber 0.8, Sugar 0.3, Protein 20
SPANISH PORK SKEWERS
For casual entertaining, the tapas experience translates well to the small home kitchen. One delicious hot tapas classic easily made at home is called pinchos Moruños, or Moorish skewers, essentially small kebabs of pork marinated in Arabic (Moorish) spices and grilled, usually on a hot steel plancha. Because most Muslim Arabs wouldn't eat pork, one presumes the original dish was lamb. It's anyone's guess how it evolved into this ubiquitous tapa selection in Christian Spain. Nevertheless, now it means pork seasoned with garlic, cumin, coriander, pimentón and sometimes oregano. Once skewered, they need only about 5 minutes on a hot griddle.
Provided by David Tanis
Categories quick, appetizer
Time 20m
Yield 12 small skewers
Number Of Ingredients 10
Steps:
- Thread the pork onto 12 bamboo skewers. Season lightly on both sides with salt and pepper.
- Sprinkle the skewers with the cumin, coriander, pimentón and oregano. Smash the garlic cloves to a paste with a little salt, mix in the olive oil and drizzle over the meat. Rub the seasoning in with your fingers. The skewers can be refrigerated until ready to cook, up to several hours.
- Place a large cast-iron skillet or griddle over medium-high heat until nearly smoking. Cook the skewers about 3 minutes on each side, until nicely browned. Serve hot, with lemon wedges.
Nutrition Facts : @context http, Calories 92, UnsaturatedFat 3 grams, Carbohydrate 1 gram, Fat 4 grams, Fiber 0 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 142 milligrams, Sugar 0 grams, TransFat 0 grams
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- In a large glass bowl make the marinade. Combine the cumin, coriander, paprika, turmeric, oregano, pepper, salt, garlic, olive oil and lemon juice. Stir to combine.
- Add the cubed pork to the marinade and coat completely. Cover and refeidgerate for up to 24 hours.
- Preheat a large cast iron skillet on the stove top over high heat. Any skillet will work. Drizzle in a little olive oil. Add kebabs to pan, as many as you can fit without over crowding the pan. Cook each side for 6 - 7 minutes. Flip and cook other side. Repeat for all kebabs.
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